Chicken Cordon Bleu

This is my favorite entree.... in fact I made this a month ago but we got carried away with dinner and our plates were completely emptied when I realized I did not get a picture!!!  I skip a step that most recipes include, they like you to coat the roll ups and then brown them before finishing in the oven.   I have found that you can skip that step and we find the result is a softer edge which we actually like.
Serves 4.  Preheat oven to 350F.
2 skinless, boneless chicken breasts.  Cut each one in half between top and bottom.  
4 slices old fashioned ham sliced regular
4 slices Canadian swiss cheese (softer than Switzerland)
4 toothpicks
wax paper or parchment paper
1/4 cup all purpose flour
6 large mushrooms (cremini or button) - sliced
1/2 to 1 cup chicken broth, made from Knorr Bouillon
pepper

In a dish lay the roll ups cover with the flour.  Using your hands cover all sides and ends, till dusted with the flour.    Using a baking dish put the rolls into the bottom, and cover with the pepper, chicken broth and sliced mushrooms.  I use enough broth to cover the bottom and have about 1/4 to 1/2 in the bottom.  Cover with foil and bake at 350F for 1 hour.  Serve each to a plate and spoon juices over top.

Before pounding

After pounding